Pulao is an aromatic rice enjoyed in many cuisines due to its depth of flavour and satisfying texture. This all-in-one dish is immensely appreciated because it's so simple to change and can easily fit into a pattern that one can make if there are any amount of ingredients one wishes to use. A good recipe for pulao is essentially based on fine-quality basmati rice that needs to be washed and soaked to yield fluffy and separated grains. Fry the rice with aromatic whole spices-cumin seeds, cloves, pods of cardamom, and bay leaves in ghee or oil. The process instils in the rice a deep, complex flavour. Then, it follows with a mixture of vegetables like carrots, peas, and potatoes or meat such as chicken or lamb. Onions and garlic are saut ed to golden brown, then seasoned with a mixture of spices entailing turmeric, coriander, and garam masala, enhancing the latter's taste level. It's prepared by adding water or broth to cook the rice along with the ingredients together, enabling the flavours to mellow and strengthen. Once the liquid has been absorbed and the rice is tender, garnishing of pulao is usually done with fresh cilantro and fried onions for added texture and flavour. Served hot, pulao goes exceptionally well with yoghurt-based side dishes, raita, or a salad. That would be a great combination, aromatically spicy with savoury goodness in every bite.

• 250 gms basmati rice
• 200 gms paneer
• 1 tomato
• 2 tbsp ghee
• Salt
• 1 onion
• 1 tsp cumin seeds
• 1 tsp ginger garlic paste
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tsp garam masala

• First of all, wash 250 gms of basmati rice with cold water. Keep rinsing it until the water is completely clear, as this will help remove excess starch, and the rice will not stick together.
• Then soak the rice in water for 30 minutes after rinsing. This soaking allows the rice grains to absorb moisture for a fluffy result when cooking the rice.
• Drain the water from the rice in a sieve or colander. Keep the soaked and drained rice aside.
• Heat 2 tbsp of ghee or oil in a heavy-bottomed pan or pressure cooker over medium heat. Adding ghee or oil gives richness and flavour to the pulao.
• Once ghee/oil is hot, add one tsp of cumin seeds. Let cumin seeds crackle and then release their aroma, which is usually in 30 seconds or so.
• Add one finely chopped onion to the pan where cumin seeds are sizzling. Saut the onions, stirring occasionally, till they get brown. This usually takes some time, like 5-7 minutes, but this enables the dish to brown caramelised flavour.
• When the colour of the onions turns golden brown, add one tsp of ginger-garlic paste. Again, saut for a minute to get rid of the raw smell of the paste and to meld flavours.
• Add one chopped tomato to this pan. Let the tomato cook until it turns soft and mushy. It will take about 3-4 minutes.
• Add ¼ tsp turmeric powder, 1/2 tsp red chilli powder, one tsp garam masala, and salt per your taste. Mix well so that spices get incorporated into the tomatoes and onions. Let it cook for another 2 minutes so that all the spices combine well.
• Add 200 gms of paneer cubes to this pan. Gently mix the paneer cubes in the spice mixture so that the spice coats well on the cube pieces. Let it cook for 2-3 minutes to give enough time for the flavours to be absorbed inside and slightly golden.
• Add the soaked and drained basmati rice to this pan with the paneer and spice mixture. Gently mix the rice with the paneer and spices. Be careful while mixing as you don't want to break the rice grains. Just mix it in such a way that the rice grains are well coated with this fragrant mixture.
• Add 500 ml of water to the pan. Gently stir the mix to ensure that rice is evenly distributed and water has been well incorporated.
• Put this mixture on high heat until it starts to boil. Once this mixture begins to boil, turn the heat to low.
• Cover with a tight-fitting lid. Do not allow steam to escape. Cook 15-20 minutes. Rice is tender, and water is completely absorbed. In a pressure cooker, cook without weight for the same length of time.
• Once cooked, switch off the heat and let the pulao rest for another 5 minutes, covered with a lid. This resting will give enough time for the flavours to meld together and the rice to firm up a bit.
• The magic of freshly chopped coriander leaves can be worked by sprinkling them on top of paneer pulao for freshness.
• Serve this hot pulao recipe with a raita or a crunchy salad for a wholesome and filling meal.
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